The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

• DOI: 10.3390/su11143795
• Publication Date: 2019-07-11T15:28:28Z
• Authors: Karolina M. Wójciak; Dariusz M. Stasiak; Paulina Kęska
• Keywords: Sodium nitrite; Lipid Oxidation; Metmyoglobin; Thiobarbituric acid; TBARS; Nitrosamine

This study focuses on collecting actual data the workable possibility of reducing technological use nitrites in beef products according to present trends nutrition, especially terms European Union (EU) food law. Measurements safety by (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment iron) methods were taken after production storage. The roasted with a reduced inclusion level sodium nitrite (75 mg/kg below) was more vulnerable lipid oxidation. quantities primary oxidation related (50–150 mg/kg). Clostridium spp., Staphylococcus aureus, Listeria monocytogenes not detected any samples tested during all experiments. count Enterobacteriaceae increased decrease content, from log 2.75 cfu/g at highest 6.03 smallest addition nitrite. obtained results revealed that 100 would be adequate for minced beef, without significant unexpected effects color, stability, microbiological compared control (150